Jul 13 2026
Restaurants›Paris Bistro›A La Poêle French Omelette Recipe

A La Poêle French Omelette Recipe

Inspired by Paris Bistro
Time45m
Serves2

Omelette cooked soft to medium served with diced Fillet mignon with country-fried potatoes, bell peppers, red onions, mushrooms, Bordeaux wine sauce topped with cheddar cheese.

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Ingredients

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Omelette

Fillet Mignon

Country-Fried Potatoes

Vegetables

Bordeaux Wine Sauce

Topping

Method

Omelette

  1. 1

    Prepare the eggs

    In a bowl, whisk together the eggs, salt, and black pepper until well combined.

  2. 2

    Cook the omelette

    In a non-stick skillet, melt 1 tablespoon of butter over medium heat. Pour in the egg mixture and cook until the edges start to set. Gently stir with a spatula, allowing the uncooked eggs to flow to the edges. Cook until the omelette is soft and slightly runny in the center. Slide the omelette onto a plate.

Fillet Mignon

  1. 3

    Prepare the fillet

    Season the fillet mignon with salt and black pepper. Let it rest for a few minutes.

  2. 4

    Cook the fillet

    In a skillet, heat olive oil over medium-high heat. Sear the fillet mignon for 3-4 minutes on each side for medium-rare, or until desired doneness. Remove from skillet and let it rest before dicing.

Country-Fried Potatoes

  1. 5

    Prepare the potatoes

    Peel and dice the potatoes into small cubes.

  2. 6

    Fry the potatoes

    In the same skillet, add olive oil and heat over medium heat. Add the diced potatoes, season with salt and black pepper, and cook until golden brown and crispy, about 10-15 minutes. Stir occasionally.

Vegetables

  1. 7

    Sauté the vegetables

    In the same skillet, add diced bell pepper, red onion, and mushrooms. Sauté until softened, about 5-7 minutes.

Bordeaux Wine Sauce

  1. 8

    Make the sauce

    In the skillet, add the Bordeaux wine and bring to a simmer. Add minced garlic and cook for 1-2 minutes. Mix cornstarch with a little water to create a slurry and stir it into the sauce to thicken. Add the butter and stir until melted.

Assembly

  1. 9

    Assemble the dish

    On a plate, layer the country-fried potatoes, sautéed vegetables, and diced fillet mignon. Pour the Bordeaux wine sauce over the top. Place the soft omelette on the side and sprinkle with cheddar cheese.

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